MASH SCHEDULE: MULTI STEP
Protein Rest: 122° F for 20 minutes
Sacch’ Rest: 150° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1 oz Cluster (60 min)
0.5 oz Hallertau (5 min)
.5 oz Hallertau at flameout
DRY YEAST:
Saflager 34/70
PItch at 60 degrees
Once fermentation starts drop to 58 degrees
12/10 notes:
OG - 1.048
FG - 1.010
14 days at 58 degrees
2 days at 64 degrees
Cold Crash 2 days and keg
1/28.24 notes:
OG = 1.052